Easiest Beef Stew with the Most Tender Beef
Easiest Beef Stew with the Most Tender Beef
This beef stew recipe is one of the most simple and delish cozy meals you can make. The flavor is unreal, the beef always comes out so stinkin tender and the best part is it’s very low effort.
There’s just something about a big pot of homemade beef stew simmering away on the stove… Aah it gives me all the cozy vibes. This is one of my favorite ways to make it because the ingredient list is simple, the prep is easy, and the gravy turns out so rich and flavorful.
Let’s Talk About the Beef
Make sure you buy beef chuck stew meat at the deli counter rather than prepackaged stew meat, I’ve found there’s a huge difference in quality. Chuck is a great choice for slow-braised recipes because it has enough connective tissue and marbling to become incredibly tender as it cooks. Give it time, and those little pieces of beef turn into the kind of fall-apart bites you want in a really good stew.
I also recommend taking a few extra minutes to brown the beef before adding the braising liquid. Work in batches so the meat has room to brown instead of steaming in the pot. Those browned bits left behind are full of flavor, and we’ll use them to build the gravy.
The Secret to the Gravy
Our gravy base is red wine vinegar, red wine and beef stock. Once the beef is browned, the vinegar and wine help loosen all those flavorful bits from the bottom of the pot. Then the beef broth, drop in some fresh herbs and let the meat slowly braise for like an hour, then cook the veggies.
I like to add the vegetables toward the end so they cook until tender but still hold their shape. And as everything simmers together, the flour coating on the beef helps give the gravy that lovely thickness.
A Few Tips for the Best Beef Stew
- Buy chuck stew meat: Ask for fresh beef chuck stew meat at the deli counter if you can. Look for nicely marbled pieces, and trim any especially large pieces of fat.
- Don’t rush the browning: Brown the beef in batches rather than crowding the pot. This helps develop a deeper flavor.
- Give the beef time: Let it braise for the full hour and a half before adding your vegetables. Tender beef is worth the wait!
- Add the vegetables later: Carrots and potatoes don’t need nearly as much time as the beef, so adding them toward the end helps keep them from getting too soft.
Let’s Make It!
The stew gravy comes out so perfectly thick and perfect. this recipe is simple, and that’s why the flavor is so good. Of course you must top it off with a buttered hawaiian roll 🙂
Let me know if you give this a try 🙂
Easiest Beef Stew
Ingredients
- 2-4 tablespoons all-purpose flour
- ¼ teaspoon freshly ground black pepper plus more to taste
- Avocado oil or another neutral cooking oil
- 1 pound beef chuck stew meat 1-inch chunks
- 2 tablespoons red wine vinegar
- 1 cup red wine
- 3½ cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 5 medium carrots peeled and cut into chunks
- 2 large baking potatoes peeled and cut into ¾-inch cubes
- 2 teaspoons salt or to taste
Instructions
- In a medium bowl, combine the flour and pepper. Add the beef cubes and toss until evenly coated, shaking off any excess flour.
- Heat about 3 teaspoons of avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the beef in a single layer and brown on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and add more oil as needed between batches.
- Pour the red wine vinegar and red wine into the same pot. Use a wooden spoon to scrape up the browned bits from the bottom as the liquid comes to a gentle simmer.
- Return the beef to the pot and pour in the beef broth. Add the bay leaves and fresh thyme. Bring everything to a boil, then reduce the heat to low. Cover and gently simmer for about 1½ hours, or until the beef is fork-tender (check at an hour).
- Stir in the carrots, cover, and simmer for 10 minutes. Add the potatoes and continue cooking for about 30 minutes, or until the potatoes and carrots are tender.
- Remove the bay leaves and thyme stems. Taste the gravy and adjust the salt and pepper as needed. If the stew gets thicker than you’d like, stir in a little extra beef broth or water. Serve warm with buttered Hawaiian rolls for dipping!
Notes
- Beef: I recommend buying fresh beef chuck stew meat from the deli counter rather than using prepackaged stew meat. I’ve found the quality can make a big difference.
- Browning: Brown the beef in batches so the pieces have room to sear. Crowding the pot can cause the beef to steam instead of brown.
- Consistency: The stew will naturally thicken as it cooks. Add a splash of broth or water if you prefer a thinner gravy.
